California Central Coast Recipes
Chicken and Mushroom Risotto
Chicken and Mushroom Risotto with a light cream sauce is so delicious and satisfying. It's one of our favorite risottos. It is a little different from our other risottos because it is made in two steps. First you saute the chicken pieces with the mushrooms and a little garlic, then add a little cream and save for later. Next you make the rice part of the risotto. Finally at the end you fold in the chicken and mushrooms, add the Parmesan cheese and get set for Nirvana!
The whole dish is unbelievably good! I think that this is my most robust risotto recipe. Everyone that's tasted it loves it! What's not to love? Chicken, mushrooms, Rice, Parmesan cheese and cream just naturally go together. And the neat thing about this risotto, it reheats very well. So you'll want to make a couple meals out of this dish. Please see my blog Risotto - Rice Italian Style!
Preparation time: 30 minutesCooking time: 45 minutes
1 Tablespoons Unsalted butter
1 Tablespoons Extra-virgin olive oil
2 Large cloves Garlic , minced
1-1/2 Pound boneless chicken breasts or thighs , diced in bite-sizes and lightly salt and peppered
1/2 pound Italian brown mushrooms , sliced
1/2 ounces dried Porcini mushrooms , hydrated and sliced
3/4 to 1 cup Cream
Salt to taste
Pepper to taste
2 Cups Arborio rice
7 to 8 Cups Reduced sodium Chicken broth , heated to near boiling
1/2 Cup Dry white wine
1 Tablespoons Unsalted butter
2 Tablespoons Extra-virgin olive oil
1 Small onion , chopped
1/2 Cup Italian parsley , chopped
1 Cup Parmesan cheese , grated
1 Soak the dried porcini mushrooms in at least 1 cup of warm water for a half hour. Drain the mushrooms, saving the liquid for later. Dice the porcini pieces. Heat the reserved porcini water for later use.
2 Begin heating the chicken broth.
3 Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a non-stick skillet over medium-low heat. Add the garlic and saute until fragrant. When the butter foams, add the chicken pieces and cook until the pieces turn opaque.
4 Add the brown mushrooms and saute along with the chicken pieces. When the brown mushrooms are almost tender, add the drained porcini mushrooms and saute some more.
5 When the mushrooms are tender, add the cream. Stir well. Cook for about three minutes or so until the cream begins to thicken. Season with salt and pepper. Turn off the heat and set aside.
6 Heat a tablespoon of butter along with two tablespoons of olive oil in a heavy stockpot over medium-low heat.
7 Add the onion and saute until lightly golden.
8 Add the rice to the stockpot, using a wooden spoon and stir until the rice is white and glistening. Add the white wine and stir until absorbed.
9 Add 2 cups of the hot chicken broth to the rice and stir constantly until absorbed. Add the reserved warm porcini water to the rice and stir well.
10 Continue to add a half cup of broth at a time to the rice and continue to stir very frequently. Be sure to pick up all bits of rice and onion from the bottom of the pan to prevent sticking. Stir often, well and hard.
11 After about eighteen minutes from the time you first added the chicken broth to the rice, check the rice for doneness. The rice should be tender but still firm. At this point, give a few extra strong strokes to the rice. This helps make the risotto creamier.
12 When you're satisfied with the texture of the rice, reheat the chicken-mushroom and cream mixture. Add this to the rice. Fold in well and make sure all is heated thoroughly.
13 Add in the Italian parsley. Stir well.
14 Add in the Parmesan cheese, stirring well to disburse evenly throughout the risotto.
15 Correct salt and pepper seasoning to taste and serve on individual dinner plates.
Go with a nice young Cabernet for this delicious risotto.